Karniyarik (Stuffed eggplant). Brush some olive oil over the bottom of a baking dish. Place eggplants in the prepared dish. Turkish Stuffed Eggplant "Karniyarik" Stuffed Eggplant Karniyarik is one of the traditional, best known, and favorite Turkish dish of all time.

Chop off the very tops and bottoms then slice. Cover with a lid and fry gently until softened. Peel the eggplants lengthwise, alternating to create a striped pattern. You can cook Karniyarik (Stuffed eggplant) using 11 ingredients and 12 steps. Here is how you cook it.

Ingredients of Karniyarik (Stuffed eggplant)

Prepare 8 of medium narrow eggplants.
It's 1 of green pepper (Italian).
It's 2 of tomatoes.
It's 1 1/2 lbs of ground beef.
Prepare 2 tbsp of tomato paste.
Prepare 2 cloves of garlic / chopped.
It's 2 of dry onions / chopped thinly.
It's 1/2 bunch of Italian parsley.
It's to taste of Cumin, salt, pepper.
You need of Olive oil to brush eggplants.
You need 1 of or 1/2 half cup of hot water.

Make a shallow cut along the length of each eggplant and rub the flesh with olive oil and salt. In a baking dish, arrange the eggplants close to each other, but spacing them apart. Make a cut along the entire length of the eggplant. Using the back of a tablespoon, lightly crush the inside of the eggplant, which will create a hollow to place the..

Karniyarik (Stuffed eggplant) instructions

Here are your main ingredients. You will sauté onions, garlic, then add ground beef, chopped tomatoes. After the meat changes the color, add paste and spices, and chopped pepper, set aside..
Peel the eggplants using the 'stripe' technique : half peel skin, so you have one stripe of skin, and one stripe peeled. Place the eggplants in salty water and let them sit there while preparing the rest of ingredients - around 30 minutes..
Dry them with paper towel, cut a slit in the center of the eggplants lengthwise, and brush with olive oil.
Put into broiler, turn them over do not let them burn.
They look like these. Next set the oven 375°F/190°C.
Find your slit open up with a spoon, make some space for the meat stuffing..
Fill them up.
You are done with stuffing.
Decorate them with tomatoes and pepper.
Make sauce by mixing paste with hot water, pour over baking dish, (not over eggplants).
Cook at 375 around 30 mins.
They are ready.

Whether you bake your karniyarik with beef, lamb, mushrooms, or more, this recipe makes a meal fit for a Sultan. Though eggplants were an import to Turkey from India, the Ottoman era solidified them as a treasured part of the national cuisine. This, Stuffed Eggplant dish, is one of them. Essentially, it is made by roasting (or frying) eggplants, opening their belly area, and stuffing with a ground beef mixture mixed with tomatoes and peppers. As usual, one of my mother's best friends, Sevil, graciously helped me make it.